CN112400992B - Protecting agent for nuts and seeds, preparation method and application thereof - Google Patents
Protecting agent for nuts and seeds, preparation method and application thereof Download PDFInfo
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- CN112400992B CN112400992B CN201910768107.3A CN201910768107A CN112400992B CN 112400992 B CN112400992 B CN 112400992B CN 201910768107 A CN201910768107 A CN 201910768107A CN 112400992 B CN112400992 B CN 112400992B
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- seeds
- nuts
- protective agent
- parts
- green tea
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- 239000003223 protective agent Substances 0.000 title claims abstract description 107
- 235000020986 nuts and seeds Nutrition 0.000 title claims abstract description 94
- 238000002360 preparation method Methods 0.000 title abstract description 17
- 241000037488 Coccoloba pubescens Species 0.000 claims abstract description 40
- 239000000843 powder Substances 0.000 claims abstract description 40
- 229940094952 green tea extract Drugs 0.000 claims abstract description 27
- 235000020688 green tea extract Nutrition 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 27
- 244000269722 Thea sinensis Species 0.000 claims abstract description 26
- 238000012545 processing Methods 0.000 claims abstract description 22
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 16
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 15
- 240000003915 Lophatherum gracile Species 0.000 claims abstract description 14
- 230000008569 process Effects 0.000 claims abstract description 14
- 241000124033 Salix Species 0.000 claims abstract description 13
- 235000013616 tea Nutrition 0.000 claims abstract description 13
- 244000163122 Curcuma domestica Species 0.000 claims abstract description 12
- 235000003392 Curcuma domestica Nutrition 0.000 claims abstract description 12
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 12
- 235000013976 turmeric Nutrition 0.000 claims abstract description 12
- 241000408747 Lepomis gibbosus Species 0.000 claims description 48
- 235000020236 pumpkin seed Nutrition 0.000 claims description 48
- 235000014571 nuts Nutrition 0.000 claims description 31
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 claims description 30
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 27
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 13
- 235000009569 green tea Nutrition 0.000 claims description 13
- 244000223014 Syzygium aromaticum Species 0.000 claims description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 10
- 238000001704 evaporation Methods 0.000 claims description 10
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 9
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- 235000009496 Juglans regia Nutrition 0.000 claims description 8
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- 239000000706 filtrate Substances 0.000 claims description 6
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- 239000002994 raw material Substances 0.000 claims description 6
- 238000001291 vacuum drying Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 4
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- 244000241235 Citrullus lanatus Species 0.000 claims description 2
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- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 240000006711 Pistacia vera Species 0.000 claims description 2
- 235000020226 cashew nut Nutrition 0.000 claims description 2
- 235000020232 peanut Nutrition 0.000 claims description 2
- 235000020233 pistachio Nutrition 0.000 claims description 2
- 235000020238 sunflower seed Nutrition 0.000 claims description 2
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 abstract description 15
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 abstract description 12
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000005764 inhibitory process Effects 0.000 abstract description 7
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- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract description 6
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract description 6
- 229940010454 licorice Drugs 0.000 abstract description 6
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 abstract description 4
- 239000005770 Eugenol Substances 0.000 abstract description 4
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 abstract description 4
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 abstract description 4
- 229960002217 eugenol Drugs 0.000 abstract description 4
- 231100000614 poison Toxicity 0.000 abstract description 4
- 239000003440 toxic substance Substances 0.000 abstract description 4
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
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- 229940109262 curcumin Drugs 0.000 abstract description 2
- 239000004148 curcumin Substances 0.000 abstract description 2
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 abstract description 2
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- 239000000243 solution Substances 0.000 description 40
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- 150000002500 ions Chemical class 0.000 description 8
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 239000008157 edible vegetable oil Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
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- 239000000463 material Substances 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 230000002706 hydrostatic effect Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000004322 Butylated hydroxytoluene Substances 0.000 description 2
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 2
- 229940095259 butylated hydroxytoluene Drugs 0.000 description 2
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- 238000004128 high performance liquid chromatography Methods 0.000 description 2
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- 150000002632 lipids Chemical class 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
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- 239000004250 tert-Butylhydroquinone Substances 0.000 description 2
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- 241000213006 Angelica dahurica Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
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- 230000003712 anti-aging effect Effects 0.000 description 1
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- 150000002118 epoxides Chemical class 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000005596 ionic collisions Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
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- 235000014593 oils and fats Nutrition 0.000 description 1
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- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 230000000979 retarding effect Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a protective agent for nuts and seeds and a preparation method and application thereof, and belongs to the field of food oil processing, wherein the protective agent for nuts and seeds comprises, by weight, 20-30 parts of a green tea extract of large-leaf seeds, 5-50 parts of rosemary, 10-60 parts of lophatherum gracile, 0.2-15 parts of licorice, 0.1-1 part of turmeric powder, 0.1-5 parts of eugenol powder and 0.05-5 parts of willow tea powder, and the protective agent for nuts and seeds can play a synergistic effect by combining the green tea extract of large-leaf seeds, rosemary, lophatherum gracile, licorice, curcumin, eugenol powder and willow tea powder, obviously reduces peroxide values of nuts and seeds after thermal processing, has good antioxidation capability, can obviously reduce toxic substances generated by nuts and seeds in the thermal processing process, such as benzopyrene and acrylamide, has a inhibition rate as high as 50% -70%, can effectively inhibit generation of harmful substances in the thermal processing process of nuts and seeds, protect the nuts and seeds, improves the edible value and the safety of the nuts.
Description
Technical Field
The invention relates to the field of food oil processing, in particular to a protective agent for nuts and seeds, a preparation method and application thereof.
Background
The nuts and seeds are rich in grease and polyunsaturated fatty acids, contain dietary fibers, various minerals and vitamins, have auxiliary effects on supplementing nutrition, strengthening physique, nourishing brain, improving intelligence, scavenging free radicals, preventing diseases and reducing the risk of cardiovascular diseases. The nuts and seeds have the characteristics of delicious taste, nutrition and health, meet the requirements of modern consumers on the nutrition and health of foods, and have huge production and demand. Nuts and seeds are rich in fats, proteins, starches, which can easily lead to the formation of benzopyrene, acrylamide, peroxides from oxidative degradation of oils and fats, and aldehydes, ketones, epoxides, dimers, and trimers from decomposition polymerization during the thermal processing. These substances have been shown to be highly carcinogenic and neurotoxic. In addition to the production of toxic and strong carcinogens, thermal processing can also cause rancidity, spoilage, off-flavors, and reduced nutritional value of nuts and seeds. The long-term intake of quality-degraded nuts and seeds by consumers increases the risk of cardiovascular and cerebrovascular diseases and cancers, threatening the health.
Chemically synthesized antioxidants, such as tert-butylhydroquinone (TBHQ), butylated Hydroxyanisole (BHA), butylated Hydroxytoluene (BHT), and the like, have been widely used for retarding oxidative degradation of lipids due to their high oxidative stability and low cost. However, the long-term use of chemically synthesized antioxidants may cause human degenerative diseases, and side effects and safety hazards are unavoidable. Meanwhile, the chemical synthesis antioxidant has the characteristics of poor color change and stability, and has certain limitation in the application of edible oil protection. Research shows that natural food source substances have a certain effect on oil nutrition and quality protection. Therefore, the development of the natural healthy, high-efficiency and long-acting edible oil protecting agent has important application significance in edible oil processing meeting the requirements of high efficiency, long-acting and variety diversity of oil.
For this reason, chinese patent document CN109757694a discloses a preparation method of a flavored walnut kernel, which can reduce the oxidative rancidity degree of oil during the processing of walnut by adding perilla, licorice, dried orange peel and dahurian angelica root. However, the inventors found that when the composition is used in the hot processing of seeds, the peroxide value of the processed seeds is still high, the oxidation resistance of the composition is low, and the generation of benzopyrene and acrylamide, which are toxic substances, cannot be effectively inhibited, so that the method cannot effectively protect the quality and safety of nuts and seeds during the baking or roasting process.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is to overcome the condition that nuts and seeds are easy to oxidize in the hot processing process in the prior art, and further inhibit the generation of benzopyrene and acrylamide of toxic substances, so as to provide a protective agent for nuts and seeds, a preparation method and application thereof.
The invention provides a protective agent for nuts and seeds, which comprises, by weight, 20-30 parts of green tea extract of large leaf seeds, 5-50 parts of rosemary, 10-60 parts of lophatherum gracile, 0.2-15 parts of licorice, 0.1-1 part of turmeric powder, 0.1-5 parts of clove powder and 0.05-5 parts of willow tea powder.
Further, the large leaf green tea extract is produced from Yunnan plateau, and the rosemary is produced from Yunnan plateau.
The invention also provides a method for preparing the protective agent for nuts and seeds, which comprises the following steps:
(1) Pulverizing large leaf green tea, adding 50-75wt% ethanol solution, ultrasonic extracting, filtering, collecting filtrate, evaporating to dryness, extracting with ethyl acetate, evaporating to paste, and vacuum drying to obtain large leaf green tea extract;
(2) Weighing rosemary, lophatherum gracile, liquorice, turmeric powder, clove powder and willow tea powder according to parts by weight and the large leaf green tea extract prepared in the step (1), crushing, sieving, uniformly mixing and drying to obtain the protecting agent for nuts and seeds.
Further, in the step (1), the volume ratio of the mass of the Yunnan plateau large-leaf species green tea to the ethanol solution is 1kg: (15-50) L.
In the step (1), the method further comprises the step of carrying out hyperstatic pressure treatment on the large leaf green tea for 1-20 min under the pressure of 300-500 MPa before crushing.
Further, in the step (2), the screen mesh used in the sieving process is a 100-200 mesh screen mesh.
The invention also provides the protective agent for nuts and seeds, or the application of the protective agent for nuts and seeds prepared by any one of the methods in the hot processing technology of nuts and seeds.
The invention also provides a hot processing technology of nuts and seeds, which comprises the following steps:
(1) Dissolving the protecting agent of nuts and seeds or the protecting agent of nuts and seeds prepared by any one of the above methods in pure water to prepare protecting agent solution of nuts and seeds;
(2) Soaking nuts and/or seeds in a protective agent solution of nuts and seeds, performing ultrasonic soaking, taking out, standing, draining, and parching or baking and drying.
Further, the concentration of the protective agent solution of the nuts and seeds is 0.05-2 wt%.
Further, the temperature of stir-frying and drying or baking and drying is 120-200 ℃.
Further, in the step (2), the nuts are at least one of cashew nuts, walnut nuts, chestnut nuts and pistachios; the seeds are at least one of sunflower seeds, watermelon seeds, pumpkin seeds, peanuts and soybeans.
The technical scheme of the invention has the following advantages:
1. the protective agent for nuts and seeds provided by the invention comprises, by weight, 20-30 parts of green tea extract of large leaf seeds, 5-50 parts of rosemary, 10-60 parts of lophatherum gracile, 0.2-15 parts of licorice, 0.1-1 parts of turmeric powder, 0.1-5 parts of eugenol powder and 0.05-5 parts of willow tea powder, and not only can the synergistic effect be achieved by the mutual cooperation of the green tea extract of large leaf seeds, rosemary, lophatherum gracile, licorice, curcumin, eugenol powder and the willow tea powder, but also the peroxide value of nuts and seeds after hot processing can be obviously reduced, the oxidation resistance is good, the generation of benzopyrene and acrylamide which are toxic substances generated in the hot processing process of the nuts and seeds can be obviously reduced, the inhibition rate is up to 50-70%, the generation of harmful carcinogens in the hot processing process of the nuts and the seeds can be effectively inhibited, the nutritional value of the nuts and the seeds can be protected, and the shelf life can be prolonged.
2. According to the preparation method of the protective agent for nuts and seeds, through limited multiple screening, the inventor finds that the protective agent for nuts and seeds prepared by extracting large-leaf green tea with 50-75 vt percent ethanol solution (50-75% ethanol water solution in parts by volume) and then extracting with ethyl acetate to obtain large-leaf green tea extract, and directly mixing the large-leaf green tea extract with powder of other components after drying can better exert synergistic effect, and has better oxidation resistance.
3. According to the preparation method of the protective agent for nuts and seeds, disclosed by the invention, before the large-leaf green tea is crushed, the mixed material is subjected to hyperstatic pressure treatment for 1-20 min under the pressure of 300-500 Mpa, and the hyperstatic pressure is carried out on the material, so that the release and extraction of active ingredients in the mixed material are facilitated, the mixed material can be sterilized, and the use safety is improved.
4. The protective agent for nuts and seeds provided by the invention has extremely strong antioxidation capability, contains various natural antioxidation, antibacterial, anti-aging, blood lipid reducing and liver protecting active ingredients, and has higher nutrition and health care effects.
Detailed Description
Example 1
The preparation method of the large leaf green tea extract provided by the embodiment comprises the following steps:
collecting nuisanceless large leaf green tea from Yunnan plateau, treating with hydrostatic pressure at 320MPa and room temperature for 6min, micronizing, adding 70% ethanol water solution at a ratio of 1g to 18ml, ultrasonic extracting at 4deg.C for 30min, filtering to collect filtrate, rotary evaporating to remove ethanol, adding ethyl acetate of equal volume to extract for 12min, collecting ethyl acetate layer, rotary evaporating to paste, and vacuum drying to obtain large leaf green tea extract.
The preparation method of the protective agent for nuts and seeds provided by the embodiment comprises the following steps:
45g of large leaf green tea extract, 12g of rosemary, 37g of lophatherum gracile, 5g of liquorice, 0.12g of turmeric powder, 0.28g of clove powder and 0.6g of willow tea powder are accurately weighed. Sieving the raw materials with 200 mesh sieve, and mixing. And (3) placing the mixture into a baking oven, and drying at 60 ℃ for 25min to obtain the finished product of the protective agent for nuts and seeds.
When the protective agent is used, 0.1g of the protective agent finished product of nuts and seeds is weighed and dissolved in 100ml of pure water to prepare the protective agent solution of nuts and seeds, shelled pumpkin seeds are added into the protective agent solution of nuts and seeds, the shelled pumpkin seeds are ensured to be completely immersed in the protective agent solution of nuts and seeds, the protective agent solution of nuts and seeds is soaked in ultrasonic water bath for 10min at room temperature, the pumpkin seeds are taken out, the protective agent is drained after standing for 15min, and the pumpkin seeds are baked and fried at 130 ℃.
Example 2
The preparation method of the large leaf green tea extract provided by the embodiment comprises the following steps:
collecting nuisanceless large leaf green tea from Yunnan plateau, treating with hydrostatic pressure at 400MPa and room temperature for 3.5min, micronizing, adding 60% ethanol water solution at a ratio of 1g to 22ml, ultrasonic extracting at 4deg.C for 30min, filtering to collect filtrate, rotary evaporating to remove ethanol, adding ethyl acetate of equal volume to extract, extracting for 20min, collecting ethyl acetate layer, rotary evaporating to paste, and vacuum drying to obtain large leaf green tea extract.
The preparation method of the protective agent for nuts and seeds provided by the embodiment comprises the following steps:
72g of large leaf green tea extract, 8g of rosemary produced from Yunnan plateau, 18g of lophatherum gracile, 1.2g of liquorice, 0.2g of turmeric powder, 0.4g of clove powder and 0.2g of willow tea powder are accurately weighed. Sieving the raw materials with 200 mesh sieve, and mixing. And (3) placing the mixture into a baking oven, and drying at 60 ℃ for 25min to obtain the finished product of the protective agent for nuts and seeds.
When the protective agent is used, 0.5g of the protective agent finished product of nuts and seeds is weighed and dissolved in 100ml of pure water to prepare the protective agent solution of nuts and seeds, shelled pumpkin seeds are added into the protective agent solution of nuts and seeds, shelled walnut kernels are ensured to be completely immersed in the protective agent solution of nuts and seeds, soaked in ultrasonic water bath for 10min at room temperature, taken out, stood for 15min, the protective agent is drained, and the pumpkin seeds are baked and fried at 130 ℃.
Example 3
The preparation method of the large leaf green tea extract provided by the embodiment comprises the following steps:
collecting nuisanceless large leaf green tea from Yunnan plateau, treating with hydrostatic pressure at 420MPa and room temperature for 18min, micronizing, adding 50% ethanol water solution at a ratio of 1g to 25ml, ultrasonic extracting at 4deg.C for 30min, filtering to collect filtrate, rotary evaporating to remove ethanol, adding ethyl acetate of equal volume to extract for 12min, collecting ethyl acetate layer, rotary evaporating to paste, and vacuum drying to obtain large leaf green tea extract.
The preparation method of the protective agent for nuts and seeds provided by the embodiment comprises the following steps:
60g of large leaf green tea extract, 8g of rosemary produced from Yunnan plateau, 28g of lophatherum gracile, 2g of liquorice, 0.5g of turmeric powder, 0.5g of clove powder and 0.5g of willow tea powder are accurately weighed. Sieving the raw materials with 200 mesh sieve, and mixing. And (3) placing the mixture into a baking oven, and drying at 60 ℃ for 25min to obtain the finished product of the protective agent for nuts and seeds.
When the protective agent is used, 0.3g of the protective agent finished product of nuts and seeds is weighed and dissolved in 100ml of pure water to prepare the protective agent solution of nuts and seeds, shelled pumpkin seeds are added into the protective agent solution of nuts and seeds, the shelled pumpkin seeds are ensured to be completely immersed in the protective agent solution of nuts and seeds, the protective agent solution of nuts and seeds is soaked in ultrasonic water bath for 10min at room temperature, the pumpkin seeds are taken out, the protective agent is drained after standing for 15min, and the pumpkin seeds are baked and fried at 130 ℃.
Example 4
The preparation method of the protective agent for nuts and seeds provided by the embodiment comprises the following steps:
450g of pollution-free large leaf green tea (corresponding to 45g of large leaf green tea extract in example 1, namely 450g of large leaf green tea extract can be extracted according to the method in example 1), 12g of rosemary, 37g of lophatherum gracile, 5g of liquorice, 0.12g of turmeric powder, 0.28g of clove powder and 0.6g of willow tea powder are accurately weighed. Sieving the raw materials with 200 mesh sieve, and mixing. And (3) placing the mixture into a baking oven, and drying at 60 ℃ for 25min to obtain the finished product of the protective agent for nuts and seeds.
When the protective agent is used, 0.1g of the protective agent finished product of nuts and seeds is weighed and dissolved in 100ml of pure water to prepare the protective agent solution of nuts and seeds, shelled pumpkin seeds are added into the protective agent solution of nuts and seeds, the shelled pumpkin seeds are ensured to be completely immersed in the protective agent solution of nuts and seeds, the protective agent solution of nuts and seeds is soaked in ultrasonic water bath for 10min at room temperature, the pumpkin seeds are taken out, the protective agent is drained after standing for 15min, and the pumpkin seeds are baked and fried at 130 ℃.
Example 5
The preparation method of the protective agent for nuts and seeds provided by the embodiment comprises the following steps:
450g of pollution-free large leaf green tea (corresponding to 45g of large leaf green tea extract in example 1, namely 450g of large leaf green tea extract can be extracted according to the method in example 1), 12g of rosemary, 37g of lophatherum gracile, 5g of liquorice, 0.12g of turmeric powder, 0.28g of clove powder and 0.6g of willow tea powder are accurately weighed, 70% ethanol water solution is added according to the feed liquid ratio of 1g to 18ml, ultrasonic extraction is carried out for 1h at 4 ℃, the filtrate is collected by filtration, ethanol is removed by rotary evaporation, and vacuum drying is carried out, thus obtaining the finished product of the protective agent for nuts and seeds.
When the protective agent is used, 0.1g of the protective agent finished product of nuts and seeds is weighed and dissolved in 100ml of pure water to prepare the protective agent solution of nuts and seeds, shelled pumpkin seeds are added into the protective agent solution of nuts and seeds, the shelled pumpkin seeds are ensured to be completely immersed in the protective agent solution of nuts and seeds, the protective agent solution of nuts and seeds is soaked in ultrasonic water bath for 10min at room temperature, the pumpkin seeds are taken out, the protective agent is drained after standing for 15min, and the pumpkin seeds are baked and fried at 130 ℃.
Comparative example 1
The preparation method of the protective agent for nuts and seeds provided by the embodiment comprises the following steps:
12g of rosemary, 37g of lophatherum gracile, 5g of liquorice, 0.12g of turmeric powder and 0.28g of clove powder are accurately weighed. Sieving the raw materials with 200 mesh sieve, and mixing. And (3) placing the mixture into a baking oven, and drying at 60 ℃ for 25min to obtain the finished product of the protective agent for nuts and seeds.
When the protective agent is used, 0.1g of the protective agent finished product of nuts and seeds is weighed and dissolved in 100ml of pure water to prepare the protective agent solution of nuts and seeds, shelled pumpkin seeds are added into the protective agent solution of nuts and seeds, the shelled pumpkin seeds are ensured to be completely immersed in the protective agent solution of nuts and seeds, the protective agent solution of nuts and seeds is soaked in ultrasonic water bath for 10min at room temperature, the pumpkin seeds are taken out, the protective agent is drained after standing for 15min, and the pumpkin seeds are baked and fried at 130 ℃.
Experimental example 1
The peroxide values of the walnut kernels or pumpkin seeds in examples 1 to 5 were measured by referring to GB 5009.227-2016, and the walnut kernels or pumpkin seeds, which were finished without adding a protective agent for nuts and seeds, were used as a control, and the results are shown in Table 1.
TABLE 1 peroxide value (%)
As can be seen from Table 1, the protecting agents for nuts and seeds prepared in examples 1 to 5 of the present invention can effectively reduce the peroxide value of walnut kernels or pumpkin seeds, and can effectively protect edible oil. Further, compared with examples 4 and 5, the protective agent for nuts and seeds prepared in example 1 of the present invention has better protective effect on seeds and stronger oxidation resistance.
Experimental example 2
The protective agent finished products of nuts and seeds were prepared according to the methods of examples 1 to 5 and comparative example 1, respectively. And respectively weighing 0.1g of the protective agent finished product of the nuts and the seeds, dissolving the protective agent finished product of the nuts and the seeds in 100ml of pure water to prepare a protective agent solution of the nuts and the seeds, adding shelled pumpkin seeds into the protective agent solution of the nuts and the seeds, ensuring that the shelled pumpkin seeds are completely immersed in the protective agent solution of the nuts and the seeds, soaking the shelled pumpkin seeds in an ultrasonic water bath for 10min at room temperature, taking out the pumpkin seeds, standing for 15min, draining the protective agent, and parching the pumpkin seeds at 130 ℃ to obtain 6 groups of experimental samples. And adding shelled pumpkin seeds into 100ml of pure water, ensuring that the shelled pumpkin seeds are completely immersed in the water, soaking the shelled pumpkin seeds in an ultrasonic water bath for 10min at room temperature, taking out the pumpkin seeds, standing for 15min, draining the protective agent, and parching the pumpkin seeds at 130 ℃ to obtain the blank reference.
Referring to China national Standard GB5009.27-2016 (determination of benzopyrene in food), the contents of benzopyrene in test group samples prepared in examples 1-5 and comparative example 1 treated with protective agent and blank reference substances not treated with protective agent are determined by liquid chromatography, and the operation conditions of HPLC are as follows:
instrument: high performance liquid chromatograph (model Agilent Technologies 1260)
Chromatographic column: c18 column (5 μm,250 mm. Times.4.6 mm)
Mobile phase composition: acetonitrile: the water is 88%:12%;
fluorescence detector: excitation wavelength 384nm; emission wavelength 406nm;
flow rate: 1mL/min
Sample injection amount: 20 mu L
Column temperature: 35 DEG C
The results are shown in the following table, in which the relative inhibition ratio%o=the content of benzopyrene of examples or comparative examples/the content of benzopyrene of the blank group×100%.
TABLE 2 benzopyrene content and inhibition ratio
| Benzopyrene content (μg/kg) | Relative inhibition Rate (%) | |
| Blank control group | 2.1 | —— |
| Example 1 | 0.7 | 66.67 |
| Example 2 | 0.9 | 57.14 |
| Example 3 | 1.0 | 52.38 |
| Example 4 | 1.4 | 33.33 |
| Example 5 | 1.5 | 28.57 |
| Comparative example 1 | 1.7 | 19.05 |
As can be seen from Table 2, compared with comparative example 1, the nut and seed protectant finished products prepared in examples 1 to 4 of the invention can obviously inhibit the increase of benzopyrene content of pumpkin seeds in the hot processing process, improve the edible safety, prolong the shelf life of foods, and improve the nutritional value and edible value.
Experimental example 3
The protective agent finished products of nuts and seeds were prepared according to the methods of examples 1 to 5 and comparative example 1, respectively. And respectively weighing 0.1g of the protective agent finished products of nuts and seeds, dissolving the protective agent finished products in 100ml of pure water to prepare protective agent solutions of the nuts and the seeds, respectively adding shelled pumpkin seeds into the protective agent solutions of the nuts and the seeds to ensure that the shelled pumpkin seeds are completely immersed in the protective agent solutions of the nuts and the seeds, soaking the nuts and the seeds in an ultrasonic water bath for 10min at room temperature, taking out the pumpkin seeds, standing for 15min, draining the protective agent, and parching the pumpkin seeds at 130 ℃ to obtain 6 groups of parallel test group samples. And adding shelled pumpkin seeds into 100ml of pure water, ensuring that the shelled pumpkin seeds are completely immersed in the water, soaking the shelled pumpkin seeds in an ultrasonic water bath for 10min at room temperature, taking out the pumpkin seeds, standing for 15min, draining the protective agent, and parching the pumpkin seeds at 130 ℃ to obtain the blank reference.
Referring to national standard GB5009.204-2014 for determination of acrylamide in food, liquid chromatography-mass spectrometry is adopted to determine the content of acrylamide in the test group samples prepared in examples 1-5 and comparative example 1 treated by the protective agent and blank reference substances not treated by the protective agent, and the operation conditions of HPLC are as follows:
instrument: high performance liquid chromatograph (model Agilent Technologies 1260)
Chromatographic column: atlantic C18 column (5 μm,150 mm. Times.2.1 mm)
Mobile phase composition: methanol: 0.1% formic acid (10%: 90%, volume fraction);
flow rate: 0.2mL/min
Sample injection amount: 25 mu L
Column temperature: 26 DEG C
The operating conditions of the mass spectrum are as follows:
the detection mode is as follows: multi-reaction ion monitoring (MRM)
Ionization mode: cationic electrospray ionization source (ESI+)
Capillary voltage: 3500V
Desolventizing gas temperature: 300 DEG C
Ion collision energy of 6eV
Acrylamide: parent ion m/z72, child ion m/z55, child ion m/z44.
13 C 3 Acrylamide: parent ion m/z75, child ion m/z58, child ion m/z45.
Quantitative ion: the m/z of the acrylamide is 55, 13 C 3 acrylamide m/z58.
The results are shown in table 3, where the relative inhibition ratio%o=the content of acrylamide of the example or comparative example/the content of acrylamide of the blank group×100%.
TABLE 3 acrylamide content and inhibition ratio
As can be seen from Table 3, compared with comparative example 1, the nut and seed protectant finished products prepared in examples 1 to 4 of the invention can obviously inhibit the increase of acrylamide content of pumpkin seeds in the hot processing process, improve edible safety, prolong the shelf life of foods, and improve nutritional value and edible value.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.
Claims (10)
1. The protective agent for nuts and seeds is characterized by comprising the following raw materials in parts by weight: 45-72 parts of large leaf green tea extract, 5-12 parts of rosemary, 18-40 parts of lophatherum gracile, 1.2-5 parts of liquorice, 0.1-1 part of turmeric powder, 0.1-1 part of clove powder and 0.1-1 part of willow tea powder.
2. The nut and seed protectant of claim 1, wherein said large leaf green tea extract is produced from Yunnan plateau and said rosemary is produced from Yunnan plateau.
3. A method of preparing the nut and seed protectant of claim 1 or 2, comprising the steps of:
(1) Pulverizing large leaf green tea, adding 50-75 vt% ethanol solution, ultrasonically extracting, filtering, collecting filtrate, evaporating to dryness, extracting with ethyl acetate, evaporating to paste, and vacuum drying to obtain large leaf green tea extract;
(2) Weighing rosemary, lophatherum gracile, liquorice, turmeric powder, clove powder and willow tea powder according to parts by weight and the large leaf green tea extract prepared in the step (1), crushing, sieving, uniformly mixing and drying to obtain the protecting agent for nuts and seeds.
4. The method for preparing the protective agent for nuts and seeds according to claim 3,
in the step (1), the volume ratio of the mass of the large leaf green tea to the ethanol solution is 1kg: (15-50) L.
5. The method of producing a protective agent for nuts and seeds as claimed in claim 3 or 4, wherein the step (1) further comprises subjecting the large leaf green tea to hyperstatic pressure treatment for 1 to 20 minutes under a pressure of 300 to 500MPa before the pulverizing.
6. Use of the nut and seed protectant of claim 1 or 2, or the nut and seed protectant made by the method of any one of claims 3-5, in a nut and seed thermal process.
7. A process for thermally processing nuts and seeds, comprising the steps of:
(1) Dissolving the protecting agent for nuts and seeds according to claim 1 or 2 or the protecting agent for nuts and seeds according to any one of claims 3-5 in pure water to obtain protecting agent solution for nuts and seeds;
(2) Soaking nuts and/or seeds in a protective agent solution of nuts and seeds, performing ultrasonic soaking, taking out, standing, draining, and parching or baking and drying.
8. The nut and seed thermal processing process according to claim 7, wherein said nut and seed protectant solution has a concentration of 0.05 to 2wt%.
9. The nut and seed thermal processing process of claim 7 or 8, wherein the temperature of parching or baking drying is 120-200 ℃.
10. The process for the thermal processing of nuts and seeds according to any one of claims 7-9,
in the step (2), the nuts are at least one of cashew nuts, walnut nuts, chestnut nuts and pistachios; the seeds are at least one of sunflower seeds, watermelon seeds, pumpkin seeds, peanuts and soybeans.
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